Fragrance-enhancing complex and application thereof in maintaining stability of spices in food frying process

• Main Authors: CHEN WEI, WANG WENJIE, DING YUTING, ZHANG YUNBIN, DAI XIAOYAN, YAN BING, ZHOU XUXIA
• Format: Patent
• Language: Chinese; English
• Published: 15.09.2023
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention discloses an aroma-enhancing complex and application of the aroma-enhancing complex in maintaining the stability of spices in the food frying process, and the aroma-enhancing complex is formed by adding spices into an emulsifier and then stirring and mixing with starch with pseudoplastic fluid characteristics and hot water; the amylopectin content in the starch is higher than 90%; the emulsifying agent comprises food-grade fatty acid monoglyceride, lactic acid fatty glyceride or succinic acid fatty glyceride. The waxy corn starch is selected to prepare the aroma-enhancing complex, so that in-situ solidification and stabilization of aroma substances are facilitated, and the mixing time and energy consumption are saved; the protection effect on the characteristic flavor is good, the complete flavor can be reserved in the frying and hot processing process of the product, and relatively high fullness and continuity can be kept; the nutritional value is high, the use of additives is reduced, the prod